yeah it's all about minimizing evaporation of water from the meat, while getting it to about 203F
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also this is why you use water pans, to increase the humidity in the bbq which will reduce evaporation in meat.
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A large water pan also acts as a large thermal mass which helps stabilize temps in your smoker. Think WSM big though.
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probably because dehydration is a fundamental part of preservation?
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yes to both? There are some chemical reasons (e.g., collagen denaturing, maillard), but they don't require that exact range.
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If you heat meat much above the boiling point of water, it becomes jerky or meat floss, doesn't it?
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